shopping cart is empty
LALLEMAND CBC-1
Model：y00077
NT$250
NT$200
LalBrew CBC-1 Cask & Bottle Conditioning Yeast
CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.
CBC-1 can be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or full-bodied, malty ales.
BEER STYLES:
Primary fermetation of fruit beers, full-bodied, malty ales dry cider and mead.
Bottle conditioning of all ale beer styles.
INOCULATION RATE:
Primary: 0.5g/L
Refermentation: 0.1g/L
FERMENTATION RANGE:
Primary: 20°C (68°F)
Refermentation: 15-25°C (59-77°F)
ALCOHOL TOLERANCE:
Primary: 14% ABV
Refermentation: 18% ABV
BREWING PROPERTIES:
Use on primary fermentation -
At 20°C, the force is strong, and fermentation can be completed in about three days.
Refreshing and clean, will not produce additional flavor, retain the flavor of raw materials.
High sedimentation rate, high clarity.
Since maltotriose cannot be metabolized, it can create a full taste with high residual sugar.
Use on refermentation -
It is recommended to carry out the refermentation at 15-25°C, and add additional glucose to facilitate the growth of yeast.
Refermentation can be completed in about two weeks.
If enough carbonic acid has been produced at the end of the primary fermentation, the amount of glucose added should be reduced when bottling, or even no need to add.
CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.
CBC-1 can be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or full-bodied, malty ales.
BEER STYLES:
Primary fermetation of fruit beers, full-bodied, malty ales dry cider and mead.
Bottle conditioning of all ale beer styles.
INOCULATION RATE:
Primary: 0.5g/L
Refermentation: 0.1g/L
FERMENTATION RANGE:
Primary: 20°C (68°F)
Refermentation: 15-25°C (59-77°F)
ALCOHOL TOLERANCE:
Primary: 14% ABV
Refermentation: 18% ABV
BREWING PROPERTIES:
Use on primary fermentation -
At 20°C, the force is strong, and fermentation can be completed in about three days.
Refreshing and clean, will not produce additional flavor, retain the flavor of raw materials.
High sedimentation rate, high clarity.
Since maltotriose cannot be metabolized, it can create a full taste with high residual sugar.
Use on refermentation -
It is recommended to carry out the refermentation at 15-25°C, and add additional glucose to facilitate the growth of yeast.
Refermentation can be completed in about two weeks.
If enough carbonic acid has been produced at the end of the primary fermentation, the amount of glucose added should be reduced when bottling, or even no need to add.